Smart swaps like Greek yogurt for mayo in pimento cheese and
cauliflower "rice" put a modern spin on these dishes. I have made
many recipes from Robyn's blog - Add a Pinch - and her yellow and chocolate cake recipes are my go to. In fact,
I'm making her chocolate cake recipe for my husband's birthday
tomorrow. It is perfect.

My only complaint is that I wished she had more of her fantastic
dessert recipes in this book - especially her cake recipes that I
mentioned above. I am one of those people who doesn't mind recipes
from the blog or website that make their way into the book.
Overall, this is a beautiful cookbook with family type recipes -
Pot Roast with Root Vegetables, Balsamic Beef, and Grandmother's
Chicken and Dumplings for example. Another bonus is her leftover
makeover tips and recipes (as shown in the salmon recipe
below).

Salmon is another favorite fish in my house. I could eat it every
single day and be a happy girl! And it's so good for you too. This
savory-sweet one-dish meal is one of my favorite ways to prepare
it-especially for busy weeknights. I prefer to use wild-caught
Alaskan salmon, so I stock up when it's in season or I find a great
sale.

1 whole salmon fillet (about 2 pounds)

3 medium squash, thinly sliced

2 medium zucchini, thinly sliced

1 medium onion, thinly sliced

2 tablespoons olive oil

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

¼ cup packed dark brown sugar

1½ teaspoons stone-ground mustard

1 Preheat the oven to 425°F. Line a rimmed baking sheet with
parchment paper or foil.

2 Place the salmon, skin side down, on the prepared baking
sheet. Arrange the vegetables alongside the salmon around the edges
of the baking sheet. Drizzle the vegetables with the olive oil.
Sprinkle the salmon and vegetables with the salt and pepper. Cover
the fish and vegetables with another piece of parchment paper or
foil. Bake for 10 minutes.

3 Meanwhile, in a small bowl, combine the brown sugar and
mustard.

4 Remove the salmon and vegetables from the oven and remove
the top piece of parchment paper or foil. Spread the brown sugar
mixture over the salmon and return the pan to the oven. Bake until
the salmon is firm to the touch and a thermometer inserted in the
thickest part registers 135°F, about 15 minutes.

leftover makeover

SALMON WITH SPINACH AND EGG

Sauté fresh spinach in a bit of olive oil until wilted.
Transfer to a plate and top with some leftover salmon, veggies, and
a poached or fried egg.

Hi Jenny!
I'm so thrilled that you've shared this Brown Sugar Baked Salmon and Vegetables recipe! It's such a delicious recipe from the cookbook and one of our favorites in my family!
I hope you and every one here enjoys the recipes in the cookbook as much as my family does - and that the cookbook is a helpful resource to all who have it.
I am just so excited to hear that you enjoy the cakes - and many happy birthday wishes to your husband! That is one of our favorite celebration cakes too!
Thank you so very much for sharing this recipe with your readers and for having the cookbook giveaway!
Robyn xo